This Low Carb Strawberry Poke Cake is the perfect gluten-free dessert! A delicious vanilla cake that is soaked in strawberry gelatin and then topped with whipped cream and fresh strawberries - it's irresistible!
Preheat the oven to 325 degrees F and prepare a 9x13 inch pan with non-stick spray.
In a medium bowl, combine the almond flour, whey protein, salt, and baking powder, stirring to combine. Set the mixture aside.
In a separate medium bowl, combine the butter, cream cheese, vanilla, and sweetener. Beat with a hand mixer until light and fluffy.
Add the eggs and whipping cream and beat again until well integrated.
Working in batches, add the dry ingredients in with the wet, mixing after each addition until you have a smooth, creamy batter.
Bake in preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is finished baking, use a fork to poke holes all over the cake.
While the cake is still warm, make the gelatin by adding the mix to 1 cup hot of water and stirring to dissolve. Then add 1 cup of cold water, stirring to combine. sloly pour this liquid over the top of the cake, making sure it goes through the holes made by the fork. Refrigerate for 3-4 hours or until the gelatin is set.
For the topping:
Combine all the heavy whipping cream, sweetener, and vanilla in a medium bowl. Using an electric hand mixer beat until soft peaks form and the mixture has almost doubled in volume. Sprinkle the xanthan gum over the top of the cream and continue beating for another minute or two until stiff peaks form.
Spread the whipped cream over the top of the chilled cake. Top with sliced fresh strawberries and enjoy!
Be sure to check out the post for recipe tips and ingredient substitutions!